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Autumn Salad with Maple Vinaigrette Recipe

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★★★★★

4.7 from 114 reviews

This Autumn Salad with Maple Vinaigrette is a vibrant fall-inspired salad featuring hearty kale, roasted sweet potatoes with a hint of cayenne, crisp apples, toasted pumpkin seeds, and a luscious maple dressing. It harmoniously combines savory, sweet, and tangy flavors with a variety of textures for a refreshing, nutrient-rich meal perfect for entertaining or meal prep.

Ingredients

Scale

Greens

  • 4 cups lacinato kale, chopped
  • 1 cup arugula

Roasted Sweet Potatoes

  • 2 medium sweet potatoes, peeled and cubed
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Fruits and Seeds

  • 1 medium Honeycrisp apple, cored and sliced (with skin)
  • 1/4 cup pumpkin seeds (pepitas), toasted
  • 1/4 cup pomegranate arils

Cheese

  • 1/4 cup freshly grated Parmesan cheese

Maple Vinaigrette

  • 1 tbsp Dijon mustard
  • 1 tbsp white miso paste
  • 2 tbsp pure maple syrup
  • 2 tbsp apple cider vinegar
  • 1/4 cup extra virgin olive oil (EVOO)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Roast Sweet Potatoes: Preheat your oven to 425ºF (220ºC). Spread peeled and cubed sweet potatoes evenly on a baking sheet. In a small bowl, whisk together olive oil, maple syrup, cinnamon, cayenne pepper, salt, and black pepper. Pour this mixture over the sweet potatoes and toss well to coat. Roast in the oven for 25 to 30 minutes, tossing halfway through, until the potatoes are tender and caramelized.
  2. Prepare Maple Vinaigrette: In a medium bowl, combine Dijon mustard, miso paste, maple syrup, and apple cider vinegar. Whisk together until smooth. Gradually drizzle in the olive oil while whisking constantly to emulsify the dressing. Season with salt and pepper to taste.
  3. Massage Kale: Place chopped kale in a large mixing bowl. Pour half of the maple vinaigrette over the kale. Using your hands, gently massage the dressing into the kale leaves for about 30 seconds, until the kale starts to soften and shrink in volume.
  4. Assemble Autumn Salad: Add arugula, sliced apples, toasted pumpkin seeds, pomegranate arils, and Parmesan cheese to the bowl with the kale. Toss to combine all ingredients evenly. Gently fold in the roasted sweet potatoes. Drizzle the remaining maple vinaigrette over the salad and toss lightly. Garnish with additional Parmesan and pomegranate arils if desired before serving.

Notes

  • For less heat, omit the cayenne pepper or replace with mild chili powder.
  • You can substitute butternut squash for sweet potatoes if preferred.
  • To keep the salad fresh for meal prep, store kale separately from arugula as arugula wilts faster.
  • The dressing can be made ahead and stored in the refrigerator for up to 3 days.
  • To add protein, top the salad with grilled chicken, chickpeas, or baked tempeh.
  • For a vegan version, replace Parmesan with nutritional yeast or plant-based cheese alternatives.
  • Toast nuts or seeds prior to adding for enhanced flavor and crunch.

Keywords: autumn salad, kale salad, roasted sweet potato salad, maple vinaigrette, fall recipe, healthy salad, maple dressing

Find it online: https://topreci.com/autumn-salad-with-maple-vinaigrette-recipe/